Savor these with a glass of BARRA of Mendocino Chardonnay for a delectable treat.
(From “The Vintner’s Table”, by Chef Mary Evely)
½ small onion, minced
1 tablespoon unsalted butter
½ cup soft bread crumbs
2 tablespoons heavy cream
3 tablespoons minced parsley
1 tablespoon minced chives
½ teaspoon dry mustard
1/8 teaspoon Tabasco sauce
cayenne pepper to taste
½ teaspoon salt
2 cups fresh crab meat, about 14 ounces
1 cup dry bread crumbs
part olive oil and part butter for frying
1. Saute the onion in butter in a saute pan for 3 minutes or until tender.
2. Soak the soft bread crumbs in the cream in a medium bowl. Beat the eggs in a bowl until
frothy. Add to the bread crumb mixture.
3. Add the onion mixture, parsley, chives, horseradish, Tabasco sauce and salt and mix well. Fold in the crabmeat. Shape into 8 cakes and dredge in dry breadcrumbs.
4. Fry in the butter/oil in a skillet over medium heat until golden brown on both sides. Serve immediately.